Kitchen Knife Set: Essential for safely and efficiently cutting zucchini into fry shapes.
Mixing Bowls: Useful for mixing the batter and preparing the dipping sauce ingredients.
Baking Sheet with Silicone Mat: Ideal for baking zucchini fries evenly without sticking.
Cutting Board: Provides a stable surface to safely cut vegetables.
Hand Mixer: Useful for quickly mixing batter and sauce components.
Deep Fry Thermometer: Ensures oil temperature is consistent, resulting in perfectly cooked fries.
Oven Mitts: Essential for handling hot baking sheets without burning yourself.
Measuring Cups and Spoons: Accurate measurements are key to perfecting the recipe ratios.
Parchment Paper Sheets: Helps in easily transferring fries onto a baking sheet and prevents sticking.
Food Processor (Optional): Can be used for quickly grating zucchini if desired, though hand slicing is recommended by the recipe.
Microwave Safe Container: Useful for reheating fries or warming up the dipping sauce without using additional energy.
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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